Dissertação
Desenvolvimento de queijo minas frescal probiótico com teor reduzido de lactose
Fecha
2011-03-21Registro en:
BACK, Daniele. DDevelopment of probiotic minas fresh cheese with reduced lactose content. 2011. 100 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2011.
Autor
Back, Daniele
Institución
Resumen
In recent years, there has been an increasing demand for foods with some functional
property, being the dairy products the largest range of functional products
manufactured on the market today. Nevertheless, a large part of the world population
is restricted to the consumption of dairy by having a deficiency or absence in the
production of lactase in the gut. Thus, this study aimed to develop a probiotic Minas
fresh cheese with low-lactose content and evaluate their physico-chemical, sensorial
and technological characteristics as well as the viability of probiotic bacteria during
storage. Six cheese formulations (T1 to T6) were prepared with milk treated with
lactase enzyme (β-galactosidase) at concentrations of 0,3, 0,6 and 0,9 g / L in
reaction times of 12 and 24 hours, all of which added by 1% of probiotic culture
(Lactobacillus acidophilus e Bifidobacterium sp.). Two other formulations, T7 and T8,
were both developed without the addition of lactose and only T7 containing probiotic.
The lactose was reduced more than 70% for all treatments added lactase, reaching
93,23% in the treatment with larger amount of enzyme. The physico-chemical
evaluation showed that all the cheeses were developed in accordance with current
legislation regarding the parameters of moisture and fat. It was observed that the
acidity values were significantly lower (ρ <0,05) for cheese with less lactose content
and for chesse without probiotic culture to the values found for the other treatments.
Although the counts of Lactobacillus acidophilus were below the established
minimum, the counts of Bifidobacterium sp. always remained above 106 CFU g-1,
regardless of the amount of enzyme lactase added. In the analysis of instrumental
texture, there were no significant differences (ρ> 0.05) among treatments for the
parameters of firmness, cohesiveness and gumminess. In the sensory analysis,
panelists found the taste more sweet and less acid in the sample with higher
hydrolysis of lactose, and found no difference in texture compared to controls. Based
on the results obtained, it can be said that the enzyme lactase effectively reduced the
lactose content in the developed cheeses, and did not change the physico-chemical,
sensorial and technological neither the probiotic viability, being a positive option for
the dairy market, especially for being able to reduce lactose intolerance symptoms.